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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Rolled, corn tortillas with chicken, baked until crisp. Serve as an appetizer or side dish with salsa or serve as main course topping with lettuce, tomato, olives, sour cream, etc. I have also added chopped onion to the chicken mix. Ingredients:
1 (10 ounce) can chicken chunks, drained |
1/4 cup shredded cheddar cheese |
5 drops hot pepper sauce (such as tabasco®) |
12 corn tortillas |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
3. Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.
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